Pinch of Cumin

White chocolate & mint muffins

Lately I have been a bit overwhelmed with work, trips and Christmas preparation. If fact I have tried several days to publish these muffins, but it has not been possible until today. And it’s almost a miracle, because with all these hustle and bustle I have had to make an additional effort to auto-convince me that it had to be today :).

The issue is that, although I am dead beat when I have arrived, I am glad that at least at the en I have been able to bring them to light, because just with one bite you will retrieve the internal peace almost without looking for it, I really recommend them. And without further delay, I leave you with these muffins: tasty, delicious and as usually, easy and fast to prepare. Do you fancy?

 

Ingredients for 12 muffins

12 muffin cups

250 gr of all-purpose flour

2 teaspoons of baking powder

1/2 teaspoon of baking soda

150 gr of white chocolate drops (or just white chocolate in small cubes)

50 gr of white sugar

150ml of whole milk

80ml of vegetable oil (I have used extra virgin olive)

1 big egg

1 teaspoon of dehydrated mint (and a bit more to decorate)

2 tablespoons of liquid vanilla

1 pinch of salt

 

Directions

If you have white chocolate, but no drops, you can start by chopping them into small cubes.

In a big bowl, mix flour, baking powder, baking soda, and spices white chocolate drops (or small cubes) and mint and reserve it.

In another bowl, whisk egg and add sugar, liquid vanilla, milk, vegetable and a pinch of salt.

Pour the mixture of the second bowl in the first one, and stir it until you have a smooth batter. Do not panic if the batter is too thick. It has to be this way so that it grows up well. In case you cannot stir it, you can add a trickle of milk so that you can do it.

Pour the batter in the muffin cups, previously placed in a more rigid mold so that they keep their shape (I normally use a silicon mold or the crème caramel ones). Fill the cups only to 2/3, so that they have space to grow later. Sprinkle each muffin with a bit of mint before baking them (this step is optional, just for decoration).

Preheat oven to 200ºC for 5-10 min. Bake muffins to medium temperature for about 25 minutes, depending on the size of the muffins.

Once baked, let them settle for about 5 minutes in the tins so that they do not break. Take them out and let them retrieve room temperature.

 

To be considered

You can freeze them and take them out from the freezer some minutes before eating them. Heat them in the oven for a few minutes or in the microwave for 30 seconds.

The amount of white chocolate is approximate; you can do it with more or less, depending on how much you like them. Just compensate it with less or more sugar.

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My culinary creations - © 2014-16, Sara Jiménez

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